Deviled Eggs
Cuisine: British
Author: Kitchens
  • 2 slices bacon
  • 1 dozen hard-boiled eggs; peeled
  • 4 teaspoons Dijon mustard
  • 1/2 Cup mayonnaise
  • 1/2 teaspoon celery salt
  • freshly-ground black pepper, to taste
  • paprika, to taste
  • 24 sprigs chervil or parsley
  1. Cook bacon to desired crispness. Break into small chunks.
  2. Halve eggs lengthwise. Place yolks in medium bowl and set whites aside. Combine yolks, mustard, mayonnaise, celery salt and pepper to taste. Press through sieve if too lumpy.
  3. Fill each egg white with yolk mixture using pastry bag or spoon. Sprinkle with paprika and garnish with piece of bacon and sprig of chervil or parsley.
Calories: 62 Fat: 5 g Fiber: 0 g Protein: 3 g Cholesterol: 108 mg
The origin of deviled eggs can't be attributed to one specific person, company, date or town. It is a culinary amalgam of history and taste. The concept of deviled eggs begins with Ancient Rome. Spicy stuffed eggs were known in 13th century Andalusia. The name is an 18th century invention.

Not long after the Ancient Greeks and Romans domesticated fowl, egg dishes of all kinds figured prominently in cookery texts. Eggs were eaten on their own (omelets, scrambled) and employed as congealing agents (custard, flan, souffles). The ancestry of this recipe dates' back to the 18th century, where French chefs mixed mayonnaise with Dijon and hard cooked egg yolk to make a spread. Adding it into the hard-boiled white as a holder for the mixture, they created a delicious appetizer.
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